Frozen Peanut Butter Cheesecake
SERVES 6

INGREDIENTS

1 (9 inch)  chocolate cookie pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
2 teaspoons vanilla
3/4 cup whipped cream
1/2 cup chocolate fudge sauce
1/3 cup chopped peanuts

DIRECTIONS

1. In a large bowl beat the softened cream cheese until fluffy.
2. Beat in condensed milk and peanut butter until smooth.
3. Add in lemon juice and vanilla; beat until combined.
4. Fold in the whipped cream.
5. Pour into prepared crust.
6. Drizzle with the chocolate fudge sauce and chopped peanuts.
7. Place in freezer and freeze until completely firm (about 5 hours).
8. Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.

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Grilled Moroccan Chicken
SERVES 4

INGREDIENTS

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

DIRECTIONS

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot.
5. Grill chicken breasts 5-7 minutes on each side, or until done.

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Mediterranean Couscous
SERVES 4 -6

INGREDIENTS

1 cup uncooked couscous
2 roma tomatoes, diced
2-3 scallions, chopped
2 cloves garlic, minced
8 oil-cured olives, pitted and sliced
1/2 tablespoon olive oil
salt
feta, crumbled

DIRECTIONS

1. Prepare the couscous (Bring 1 1/2 cups of water to a boil).
2. Heat olive oil in a small pan to medium-high.
3. Add tomato, scallions, garlic, and olives.
4. Saute in the pan for around 3 minutes.
5. Fluff couscous with a fork.
6. Add salt to taste, mix tomato mixture with couscous and serve.
7. As an optional enhancement, you can crumble some feta cheese on the couscous right before serving.
 

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Mojitos
SERVES 10

INGREDIENTS

10 limes, fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled

DIRECTIONS

1. Place lime juice, mint and sugar into a pitcher.
2. Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
3. Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
4. Garnish with fresh mint and lime slices.

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Mozzarella, Tomato and Basil
SERVES 4

INGREDIENTS

4 large tomatoes
2 cups mozzarella cheese
8-10 leaves fresh basil
4 tablespoons extra-virgin olive oil
salt and pepper
balsamic vinegar (optional)


DIRECTIONS

1. Slice tomatoes and mozzarella cheese same thickness.
2. Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
3. Drizzle with olive oil (and balsamic vinegar if desired).
4. Serve with salt and pepper to individual taste

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Strawberry and Boursin Spinach Salad
SERVES 4

INGREDIENTS

Dressing
1 tablespoon pure maple syrup (may sub brown sugar)
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
fresh ground pepper

Salad
3 cups baby spinach
3 cups watercress, tough stems removed (may sub mixed greens)
2 1/2 cups sliced fresh strawberries (about 12 ounces)
1/3 cup fresh chives, cut into 1-inch pieces
1 cup chopped candied pecans (I use Perfectly Candied Pecans)
1/4 cup crumbled boursin cheese (may sub goat cheese)


DIRECTIONS

1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat.
2. Divide the salad among 4 plates and top with pecans and goat cheese.

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